The pros and cons of being a private chef

Those of us who love to cook (some might even say are obsessed with cooking) have probably dreamt of being a chef of one sort or another. Becoming a private chef has a lot of appeal for people who don’t want the intensity of a restaurant kitchen or are considering a career change. If you’ve ever wondered what it would be like to be a private chef, you can read the pros and cons at indexed blog Serious Eats.

Private chef Becky Selengut dishes on the highlights and challenges of a career cooking in other people’s kitchens. One of the qualities that drew Becky to be a private chef was “the endless creative opportunities and constant room to play. At a restaurant, regulars come back again and again for a certain dish – it becomes theirs. Then it’s hard – if not impossible – for the chef to take those favorites off the menu. I love that as a private chef, each booking can be an entirely new creative endeavor.”

But it’s not all sunshine and rainbows. There are many challenges that come with the territory as well. The kitchen in which you cook can be poorly equipped; the clients can be finicky or demanding. Says Becky, “I’m not going to sugarcoat this: You may or may not have the family dog humping your leg while you cook. There’s a chance your client will place a toddler with a dubiously clean diaper on the countertop where you’re about to chop your onions.” Ewwww.

Despite these obstacles, Becky enjoys her job, noting that she gets instant gratification when she sees the smiles on her clients’ faces. She also enjoys being able to share special moments with her clients, many of whom have become friends. Should you decide that being a private chef appeals to you, the article ends with some practical advice on how to achieve that goal.